The Recipe · No.865 · Crispy Tofu

Crispy Tofu, and Where to Source It

Press it dry and coat it in a little cornstarch. Pressing squeezes out the water that keeps tofu from crisping, and a thin cornstarch coat forms a shell that fries or roasts shatteringly crisp — skip either and you get pale, soft cubes.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook20 min
Makes4 servings
CuisineAsian
Greedometer ●●●●● Barely a splurge Level Easy
A light hand — your arteries say thanks.
Cook it with
Air fryerSheet pan
Suits
Vegan
Contains  gluten · soy
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Straight Answers
Can you make Crispy Tofu in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Can you freeze Crispy Tofu? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Crispy Tofu ahead of time? — Prep ahead

Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.

Is Crispy Tofu gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).

Is Crispy Tofu vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Part One
The Ingredients — and where to get them
Cook for 4 servings
Firm tofu
Firm or extra-firm, pressed dry and cubed. A fresh craft tofu has the best texture.
1 block
Source it →
Cornstarch
A light dusting for the crisp shell. Local.
2 tbsp
Local / market
Oil and soy sauce
A neutral oil to fry, and soy sauce or another sauce to toss at the end. A naturally brewed soy sauce.
to taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. PressPress the tofu between towels under a weight for 15 minutes, then cube it.
  2. CoatToss the cubes with a little oil and cornstarch to coat.
  3. CrispPan-fry, bake at 425F, or air-fry until golden and crisp on all sides.
  4. TossToss with soy or your sauce of choice off the heat.
Part Three
The Toolkit

Skillet · Mixing bowl · Paper towels

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